From April 27–29 the second UNWTO World Forum on Food Tourism will take place in Lima, highlighting Peru as an outstanding culinary destination. The event offers an opportunity to discover distinctive Peruvian ingredients such as cocona (an acidic Amazon fruit), huacatay (an aromatic rainforest herb), pishpirones (large river snails) and tumbo (banana passionfruit) through a gastronomic tour of Lima, the country’s food capital. Taste of Peru Culinary Tours provides a variety of customizable options, including market visits, hands-on cooking classes and meals crafted by some of Lima’s top chefs.
A typical itinerary often begins with a stroll through a local market to meet vendors, taste regional fruits and learn about native spices. Cooking sessions may focus on Nikkei cuisine, a vibrant fusion that blends Peruvian staples with Japanese techniques; some experiences feature elaborate Nikkei tasting menus and innovative preparations, including modern approaches to ceviche. Other activities commonly included are coffee tastings at cafés that roast Peruvian beans on-site and demonstrate hand-sorting techniques, and relaxed classes on mixing Peru’s national cocktail, the Pisco Sour, taught in elegant settings such as the Country Club Lima Hotel. Tour durations and price ranges differ depending on the selected package and included experiences.
Whether you prefer immersive market discoveries, multi-course chef-led dinners or skill-building classes in coffee and cocktail preparation, Lima’s food tours offer a way to explore Peruvian culture through its flavors and culinary traditions.